You will need:
8 oz gluten-free pasta
1 cup pumpkin puree
1 cup plant milk
3 cups vegetable broth
1/2 small red onion, diced
2 tbsp minced garlic
1 tsp garam masala
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/8 tsp nutmeg
salt and pepper, to taste
Add a teaspoon of olive oil or water to a medium saucepan. Sauté the onions for about 2 minutes on medium heat, or until softened.
Add the minced garlic to the saucepan and sauté for an additional 2 minutes.
Add pumpkin puree, spices, salt and pepper and mix well.
Add vegetable broth and plant milk to pan. Bring to a boil, then reduce heat.
Add pasta and allow to cook for about 10 minutes, or until pasta is tender and sauce is thick and creamy.
Top with crushed pecans, if desired.